FIESTA PASTA SALAD

Fiesta Pasta Salad image

Provided by Teresa Jacobson

Categories Salads

Time 30m

Number Of Ingredients 15

12 oz bow-tie pasta, uncooked
10 oz frozen corn
1 1/2 c salsa
1 c black beans, canned (drained and rinsed)
1 c cannelini beans, canned (drained and rinsed)
2 1/4 oz sliced black olives, drained
3 roma or plum tomatoes, diced
1/2 c fresh cilantro, chopped (about a handful)
1 1/2 c cheese, diced or shredded (use your favorite)
2 Tbsp lime juice
1/2 Tbsp cumin
1 tsp chili powder
1 tsp minced garlic
3 Tbsp olive oil
salt and pepper to taste

Steps:

1. Cook pasta according to package directions. Drain and stir in frozen corn. The heat from the pasta will defrost the corn and the corn will cool the pasta. Stir in salsa. Add beans, black olives, tomatoes, cilantro and cheese to pasta mixture and toss well.
2. In a small bowl, combine lime juice, cumin, chili powder, garlic, olive oil, salt and pepper. Pour over the salad and toss to blend well. Refrigerate until time to serve.
3. *** This tastes best when you can refrigerate for a few hours or overnight to allow the flavors to blend together.